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Wagyu Info

Wagyu refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from Wagyu cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. In several areas of Japan, beef is shipped with area names. Some examples are Kobe, Mishima, Omi beef and Sanda beef. Highly prized for their rich flavor, these cattle produce arguably the finest beef in the world. These different breeds produce beef that range from expensive (by any measure) to extremely expensive (about $500 USD per 150 grams (approx 5.3 oz.) of filet steak sold retail in Japan). Genetically the animal produces 20-25% more unsaturated fats than those of British or Brahman cattle breeds from which Angus is derived. Also, the intramuscular marbling has a 2:1 ratio of monounsaturated fatty acids that contribute greatly to the flavor of Wagyu beef. Do not be put off by the seventy percent fat to meat ratio with your next Wagyu filet… just sit back and enjoy this foie gras of beef!

Kobe beef refers to cuts of beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyogo Prefecture, Japan, where the city of Kobe is the capital. The meat is generally considered to be a delicacy, renowned for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki and more.

American Style Kobe Beef refers to when Japanese Wagyu cattle are bred with Angus cattle to create a crossbred animal. The result is an animal that matures at a younger age than Wagyu and thus better conforms to the beef production methods popular in the United States. This first cross breeding produces beef that typically grades high choice or prime, so quality can be counted on. Due to the extent of marbling that the American consumer is more accustomed too, the meat is well received. This crossbreed has come to be known as American Style Kobe Beef.

Do not confuse American Style Kobe Beef with the Japanese Wagyu or true Kobe Beef. A crossbred animal of 50% Wagyu and 50% Angus can not attain the level of genetics necessary to duplicate the flavor, texture and tenderness of the Japanese Wagyu.

Magnolia Cattle Company raises fullblood Wagyu cattle with the goal of providing our customers an experience as close to the Wagyu beef of Japan as we can. Enjoy!